Name: Sweet Potato & Ground Turkey Bake (Mediterranean Option)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 lb (900 g) sweet potatoes, peeled and sliced ⅛–¼-inch (or cubed ¾-inch); 2½ Tbsp olive oil, divided; 1½ lb (680 g) ground turkey (93% lean); 1 yellow onion, finely diced (or half grated); 1 red bell pepper, diced; 2 cloves garlic, minced; 1½ tsp kosher salt, divided; 1 tsp paprika; 1 tsp dried oregano; ½ tsp ground cumin; ¼ tsp black pepper; 2 Tbsp tomato paste; ¼ cup Greek yogurt (for finish); 1 Tbsp lemon juice (for finish); parsley, for garnish; feta cheese (optional, for garnish)

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One-pan, high-protein dinner in ~50 minutes (meal-prep friendly, Mediterranean option)

Juicy, well-seasoned turkey baked under caramelized sweet potatoes with a creamy-tangy drizzle, comfort food that still reads healthy.

Casserole of layered sweet potatoes and ground turkey with golden edges; yogurt-lemon drizzle, parsley, and feta; one-pan healthy dinner.

Why You’ll Love It

Weeknight-simple: Brown turkey, layer, bake—built for Ground Turkey Recipes Healthy.
Balanced macros: Lean protein + fiber-rich sweet potatoes = Healthy Turkey Recipes that satisfy.
Mediterranean twist: Olive oil, garlic, oregano, and lemon keep flavors bright—great for Mediterranean Recipes.
Make once, eat twice: Holds texture for lunches; checks the box for Turkey Dishes and Baked Turkey searches.
Flexible base: Swap seasonings (Italian, taco, harissa) without changing the method.

Ingredients (notes only)

Lean ground turkey (93%): Seasons beautifully; cook to 165°F/74°C.
Sweet potatoes: ⅛–¼-inch slices or ¾-inch cubes; thin slices caramelize fast.
Onion + bell pepper: Aroma + color; grate onion for juicier turkey.
Garlic + spices: Paprika, oregano, cumin; or go Italian/taco/harissa.
Olive oil + lemon: Mediterranean brightness.
Binder & finish: A little tomato paste for depth; optional feta + yogurt-lemon drizzle.

Step-by-Step Instructions

Heat oven to 400°F (205°C). Grease a 9×13-inch baking dish.
Season sweet potatoes: Toss 2 lbs thin-sliced sweet potatoes with 1½ Tbsp olive oil, ¾ tsp kosher salt, and pepper. Layer half in dish.
Brown turkey: In a skillet, heat 1 Tbsp olive oil over medium-high. Sauté 1 diced onion and 1 diced red bell pepper 3–4 min. Add 1½ lb ground turkey, 1½ tsp kosher salt, 1 tsp paprika, 1 tsp oregano, ½ tsp cumin, pepper. Cook, breaking up, until no longer pink; stir in 2 Tbsp tomato paste and 2 minced garlic cloves 1 minute.
Layer & top: Spread turkey mixture over sweet potatoes. Top with remaining sweet potatoes. Brush top with 1 tsp olive oil.
Bake covered 20 minutes (foil). Uncover and bake 15–20 minutes more until edges caramelize and the center is hot; turkey should register 165°F/74°C.
Finish: Rest 5 minutes. Drizzle with lemony yogurt (¼ cup Greek yogurt + 1 Tbsp lemon + pinch salt) and sprinkle chopped parsley. Optional feta.

Pro Tips

Juicier turkey: Grate half the onion into the skillet—extra moisture and savory depth.
Even slices = even bake: Use a mandoline for ⅛–¼-inch sweet potato rounds.
Top browning: Last 2–3 minutes under the broiler = gorgeous color (watch closely).
Meal prep: Portion into containers; add sauce just before eating.

Variations (mapped to interests)

Mediterranean Bake (Mediterranean Recipes): Add 1 tsp lemon zest + 1 tsp oregano; finish with feta + olives.
Taco Turkey Bake (Ground Turkey Recipes): Use chili powder + cumin; finish with avocado, cilantro, and salsa.
Cheesy Turkey–Sweet Potato Bake (Recette Santé/comfort): Sprinkle ¾ cup shredded mozzarella or provolone for a melty top.
Spinach & Feta Layer (Healthy Turkey Recipes): Fold 4 cups chopped spinach into the turkey; finish with feta.

How to Serve

Plate: With green beans or simple arugula-lemon salad; add a slice of Soft Sourdough Dinner Rolls.
Bowl: Spoon over quinoa or farro with yogurt drizzle and pickled onions.
Kids’ plate: Cube the bake; add ketchup or mild yogurt sauce.

Make Ahead & Storage

Assemble ahead: Up to 24 hours (stop before baking, cover, refrigerate). Add 5–10 minutes to bake time.
Fridge: 3–4 days, airtight.
Freeze: Up to 2 months (baked and cooled). Thaw overnight, reheat covered at 350°F/175°C 15–20 minutes.
Reheat best: 375°F/190°C 10–12 minutes to re-crisp top; or air fryer 360°F/182°C 5–7 minutes.

FAQs

Can I use ground chicken or beef?
Yes. Cook to 165°F for chicken; 160°F for beef then rest.

Can I cube the sweet potatoes?
Yes—roast time increases ~5–10 minutes; stir once for even browning.

How do I keep it from drying out?
Don’t overcook; keep a light foil cover for the first 20 minutes, and use grated onion/tomato paste for moisture.

Simple Nutrition (estimate, per 1/6 pan)

Calories 345 • Protein 27g • Carbs 31g • Fiber 6g • Sugars 9g • Fat 14g • Sodium 520mg
Nutrition is an estimate and varies by brands and slice thickness.

Sarah

Sweet Potato & Ground Turkey Bake (Mediterranean Option)

A wholesome one-pan ground turkey bake layered with sweet potatoes, sautéed vegetables, and Mediterranean spices. Finished with a tangy yogurt-lemon drizzle — perfect for meal prep or weeknight dinners.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American, Mediterranean-Inspired

Calories: 345

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lb (900 g) sweet potatoes, peeled and sliced ⅛–¼-inch (or cubed ¾-inch)
2½ Tbsp olive oil, divided
1½ lb (680 g) ground turkey (93% lean)
1 yellow onion, finely diced (or half grated)
1 red bell pepper, diced
2 cloves garlic, minced
1½ tsp kosher salt, divided
1 tsp paprika
1 tsp dried oregano
½ tsp ground cumin
¼ tsp black pepper
2 Tbsp tomato paste
¼ cup Greek yogurt (for finish)
1 Tbsp lemon juice (for finish)
parsley, for garnish
feta cheese (optional, for garnish)

Equipment

9×13-inch baking dish
Large skillet
mixing bowls
foil
spatula or wooden spoon

Method

Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish.
Toss sweet potato slices with 1½ Tbsp olive oil, ¾ tsp salt, and pepper. Arrange half the slices in the dish as the base layer.
Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 3–4 minutes until softened.
Add ground turkey, remaining ¾ tsp salt, paprika, oregano, cumin, and black pepper. Cook until no pink remains, breaking into small pieces. Stir in garlic for 1 minute, then tomato paste for 1 minute.
Spread the cooked turkey mixture evenly over the sweet potato base. Layer remaining sweet potatoes on top and brush lightly with oil.
Cover with foil and bake for 20 minutes. Uncover and bake 15–20 minutes more until edges are browned and center is hot (internal temperature 165°F / 74°C).
In a small bowl, mix yogurt with lemon juice and a pinch of salt. Let bake rest 5 minutes, drizzle with yogurt sauce, and garnish with parsley and feta if desired.

Nutrition

Calories: 345kcalCarbohydrates: 31gProtein: 27gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.5gCholesterol: 95mgSodium: 520mgPotassium: 960mgFiber: 6gSugar: 8gVitamin A: 21500IUVitamin C: 40mgCalcium: 80mgIron: 2.5mg

Notes

Italian twist: Swap spices for Italian seasoning and finish with mozzarella.
Taco vibe: Add chili powder and cumin; top with salsa and avocado.
Extra veg: Stir in 3 cups chopped spinach with turkey in Step 4.
Cubed potatoes: Add 5–10 minutes baking time and stir once mid-bake.
Alternate Methods:
• Air Fryer Oven: 360°F (182°C), 18–25 minutes; cover for first 10, then uncover to brown.
• Stovetop Skillet Hash: Cube potatoes, pan-sear 10–12 minutes, add turkey mixture 5–6 minutes, cover 2–3 minutes to steam.
• Slow Cooker: Layer ingredients in oiled crock, cook HIGH 2½–3½ hours, and broil top to brown if desired.

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